Steak Au Poivre

Ingredients:

- ¼ cup whole Peppercorns
- 2 Filet Mignons (or whatever cut of beef you like)
- Clarified Butter*
- ¼ Heavy Cream
- 1 cup veal stock **
- Cognac (approx. 1/3 cup)
- 1 large Shallot, chopped
- 1 lb Mixed Mushrooms, sliced (Shitake, Cremini, Oyster)
- Kosher Salt
- Olive Oil

* It's important to use clarified butter when searing steaks because it can withstand higher heat than regular butter and oil
**If you don't have access to veal stock, you can reduce beef stock with some tomato paste.

Directions:

- Reduce veal stock to ½ cup, by bringing to a boil and simmer until reduced.
- Grind whole peppercorns in grinder until course. Brush steaks with olive oil. Liberally, press some of the crushed peppercorns and kosher salt into the steaks. Set some crushed peppercorns aside for the sauce.
- Heat a large skillet on high heat until hot. Add some clarified butter and sear steaks until well browned on both sides, to desired tenderness.
- While steaks are browning, add shallots and sliced mushrooms. Caramelize the mushrooms. Note, that if your skillet isn't large enough for the mushrooms and steaks, you can saute the mushrooms in a separate skillet and add them to the sauce at the end. It's important that the mushrooms are caramelized for maximum flavor.
- When steaks are to your desired tenderness, reduce heat to medium, and add a generous splash of cognac. Be liberal, as the cognac will add all the flavor to your sauce. Remove the steaks from skillet. Place steaks on a dish and cover with foil to keep warm.
- Add desired amount of crushed peppercorns to the cognac.
- Whisk in ½ cup of reduced veal stock and ¼ cup cream. If you prefer a creamier peppercorn sauce, then use all cream and no veal stock.
- Taste for seasonings, and add salt/pepper as needed. Whisk in a little butter for flavor at the end.